I made this last night and it was absolutely delicious. Very easy to make and also very filling. I foresee many summer nights enjoying this meal. Thank you for posting this recipe!
Vegetarian Taco Salad
From EatingWell: May/June 2010
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
50 Reviews for Vegetarian Taco Salad
I used fresh cooked black beans instead of canned, Madagascar pink rice and added garlic to the bean mix. No major changes. I tried the bean mix on its own and thought it was just ok, but when everything is mixed together, it's really quite a tasty salad! Good source of complete proteins for vegetarians with the rice and beans too. I agree that no one will really miss the meat on this one. I may add some chipotle peppers in adobo next time as another reviewer suggested, as I like a little heat. Some finely chopped jalapenos fresh from the garden would likely be a good addition too!
I used Mrs. dash taco seasoning and added 1/2 cup water instead of seasoning. I used 1 tomato, 1 red bell pepper and 1 zucchini in the mix instead of just the one tomato.so delicious.
Made this for the family, everyone enjoyed it, including my 2y.o. Served with fresh spinach instead of lettuce.
Great, easy meal... Even my 13 year old loved it!